1 Cup brown sugar, firmly packed
1/4 Tsp cinnamon
1 Cup (2 sticks) butter, melted
3/4 Cup butter
1 Cup brown sugar, firmly packed
1 1/2 Cups pecans chopped into 1/4 -inch pieces
Chocolate layer-
1 Cup plus 2 Tbsp dark chocolate
2 Cups toasted pecans chopped into small chunks
Directions:
Preheat oven to 350.
Spray a 9×13 cake pan with non-stick cooking spray and set aside.
For the base layer-
Combine the flour, brown sugar and cinnamon in a medium bowl and stir to combine. Add the melted butter and stir to combine.
Pour the mixture in the prepared pan, and using your hands (or a spatula) evenly press the batter into the pan.
Place in oven and bake for 10 minutes.
Evenly sprinkle the 1 1/2 cups of pecans over the base layer and return to oven. Bake an additional 5 minutes.
For the caramel-
Meanwhile, place butter in a medium saucepan over low heat and allow to melt. Once the butter has melted add the brown sugar and stir until smooth. Increase heat to medium and allow mixture to come to a light boil. Once the mixture is boiling, remove from heat and carefully pour over the pecans.
Return to oven and bake 10 minutes.
For the chocolate layer-
While the bars are baking, finely chop the chocolate. Immediately sprinkle over the bars once they are removed from the oven. Allow to sit for 2-3 minutes, then use a spatula to smooth. Sprinkle the pecan pieces over the chocolate while it’s still soft. Allow chocolate to harden and bars to cool, cut and serve.
Recipe source: Peta Eats
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